JP2022096174A - Soy milk for foaming and method for producing the same - Google Patents

Abstract

To provide a soy milk for foaming that is foamed with a steamer or the like and holds the bubbles not to break even when added to beverage such as coffee, offering excellent foamability and foam stability.SOLUTION: A soy milk for foaming contains at least one modified starch selected from the group consisting of phosphate crosslinked starch, phosphoric monoesterified phosphate crosslinked starch, acetate starch, phosphorylated starch, and acetylated adipate crosslinked starch. The soy milk for foaming has excellent foamability and foam stability.SELECTED DRAWING: None

Description

The present invention relates to bean milk for forming and a method for producing the same, which are excellent in foaming property and foaming stability.

Due to global warming and other health characteristics such as global warming, growing influence on purchases after the millennial generation with high environmental awareness, awareness of animal protection, and lowering of cholesterol when vegetable protein is used. , The movement to adopt vegetable milk such as soybean milk as a milk substitute is expanding. However, since plant milk is inferior in foaming stability to milk, there is a problem that the foam tends to disappear even if the plant milk is added to the frothed coffee.

As a method for imparting foaming property, in milk, a method of adding various emulsifiers and foaming proteins to a foaming type beverage (Patent Document 1), a method of adding an emulsifier having an HLB of 14 or more (Patent Document 2), Techniques using emulsifiers and stabilizers, such as a method of adding casein, soybean protein, microcrystalline cellulose, and carrageenan (Patent Document 3), are disclosed.

Regarding the improvement of foaming property in soy milk like milk, a technique of blending sucrose fatty acid ester of HLB 8 or more, glycerin fatty acid ester, and organic acid monoglycerin with soy milk is disclosed (Patent Document 4).
However, Patent Document 4 is a technique specialized for emulsifiers, and there is no technique related to foaming properties other than emulsifiers.

Japanese Unexamined Patent Publication No. 10-295339 Japanese Unexamined Patent Publication No. 2009-50259 Japanese Unexamined Patent Publication No. 60-87775 Japanese Unexamined Patent Publication No. 2014-18124

INDUSTRIAL APPLICABILITY The present invention provides a forming bean milk having excellent foaming property and foaming stability, in which the foam is not easily broken even when the bean milk foamed by forming with a steamer or the like is added to a beverage such as coffee. That is the issue.

As a result of diligent research to solve the above problems, the present inventors have found that the starch is composed of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch, and acetylated adipic acid cross-linked starch. It was found that the foaming property of soymilk was improved by emulsifying one or more kinds of processed starch selected from the group and soybean milk, and the above-mentioned problems were solved.

That is, the present invention
(1) It is characterized by containing one or more processed starches selected from the group consisting of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch, and acetylated adipic acid cross-linked starch. Forming starchy milk,
(2) Forming bean milk according to (1), which has been formed by a steamer.
(3) A beverage on which a formed bean milk according to (1) or (2) is placed.
(4) A method for whipping bean milk, which comprises forming the forming bean milk according to (1).
(5) Uses bean milk and one or more processed starches selected from the group consisting of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch, and acetylated adipic acid cross-linked starch. A method for producing starchy starch for forming, which is characterized by being emulsified.
It is about.

The bean milk produced by the present invention is excellent in foaming property and foaming stability, and even if it is formed with a steamer or the like and added to coffee, the foam is maintained and the mouthfeel and flavor are good. Can be done.

The present invention will be described in detail below.

(beans)
Typical beans used in the method of the present invention include soybeans, and examples thereof include yellow soybeans, blue soybeans, and black soybeans. In addition, considering the nutritional function of the components contained in soybean, 7S globulin, 11S globulin, isoflavone, saponin, nicotianamine, lecithin, oligosaccharides, vitamins, minerals, etc. in soybean by breeding, genetic manipulation, germination, etc. Also included are soybeans enriched with certain ingredients. In addition to soybeans, beans such as green beans, red beans, green beans, sasage, flower beans, green beans, broad beans, bamboo shoots, lens beans, quail beans, rai beans, chickpeas, and peanuts are also included. , Broad beans and chickpeas are more preferred. It is also possible to mix and use these in an appropriate ratio. The beans may contain an outer skin and a hypocotyl portion, but those having these removed can also be used.

(Bean milk)
The soymilk used in the method of the present invention is milk (emulsified liquid) obtained from beans as a basic raw material, and soymilk produced from soybeans as a raw material is typical.

As a method for producing bean milk, a known method can be used, and the beans are generally obtained by immersing the beans in water, hot water, boiling water or the like, grinding the beans, and separating the okara. be able to.
Further, as the bean milk, a slurry in which okara is finely pulverized without removing the okara from the bean milk can also be used.

(Bean milk for forming)
The soybean milk for forming of the present invention refers to bean milk used for forming (whispering) with a steamer, a whisk, or the like.
To show an example of the production of bean milk having foaming power of the present invention, soybean milk made from beans, phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch and acetyl It can be obtained by emulsifying using one or more processed starches selected from the group consisting of modified adipic acid cross-linked starch, homogenizing the obtained emulsion with a homogenizing machine, and then sterilizing it.
In addition, fats and oils can be added as needed. Furthermore, in order to enhance the taste and functionality of the flavor, necessary food ingredients (juice, fruit meat, vegetables, sugars, fats and oils, dairy products, cereal flours, starches, cacao mass, bird and animal fish meat products, etc.) and food additives (, etc.) and food additives ( Emulsifiers, minerals, vitamins, thickening stabilizers, acidulants, fragrances, etc.) can be appropriately used. The emulsification method is not particularly limited, and emulsification can be performed using a homomixer, a homogenizer, or the like. Further, if necessary, it can be homogenized by a homogenizing machine such as a homogenizer. The homo pressure of the homogenizer is not particularly limited as long as it is a pressure sufficient for emulsification.

(Modified starch)
The processed starch used in the present invention is phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch, acetylated adipic acid cross-linked starch, phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphorus. Acid-crosslinked starch and phosphorylated starch are more preferable.
The type of starch raw material is not particularly limited, and examples thereof include waxy corn, corn, high amylose corn, potato, potato, wheat, rice, glutinous rice, tapioca, and various beans.
Further, the modified starch may be subjected to physical treatment such as pregelatinization treatment, roasting treatment, wet heat treatment, hot water treatment, or enzyme hydrolysis treatment.

The amount of the modified starch added is preferably a viscosity suitable for beverage use, and the viscosity is not particularly limited, but 100 mPa. s or less is preferable, and 50 mPa. s or less is more preferable, and 30 mPa. It is more preferably s or less. For the viscosity, 200 g of the sample was dispensed into a beaker for measurement, and No. 1 or No. The value measured with a BM type viscometer using 2 rotors under the conditions of 60 rpm, 10 ° C. and 1 minute.
The amount of the modified starch added is not particularly limited, but is preferably 0.01 to 5% by weight, more preferably 0.1 to 3% by weight, and 0.1 to 1 to 1% by weight, for example, with respect to the weight of bean milk. % By weight is more preferred. If the amount of modified starch added is too small, sufficient foaming stability may not be obtained, and if the amount of modified starch added is too large, foaming stability will not be a problem, but the viscosity will increase and the flavor will be affected. May appear.

(emulsifier)
An emulsifier can be added to the forming bean milk of the present invention. The type of emulsifier is not particularly limited, but polyglycerin fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride are preferable. One or more of these emulsifiers can be used in combination.
The amount of the emulsifier added is preferably 0.005 to 0.5% by weight, more preferably 0.01 to 0.3% by weight, based on the weight of the bean milk. If the amount of the emulsifier added is too large, the foaming stability is not a problem, but the flavor may be affected.

(Polyglycerin fatty acid ester)
The HLB of the polyglycerin fatty acid ester used in the present invention is preferably 6 or more, more preferably 8 or more, still more preferably 10 or more. If the HLB is too low, foaming properties and foaming stability may be impaired. Further, the constituent fatty acids of the polyglycerin fatty acid ester of the present invention preferably have 16 or more carbon atoms, and include saturated or unsaturated fatty acids and fatty acids having a linear or branched structure. Examples of these fatty acids include palmitic acid, oleic acid, linoleic acid, ricinoleic acid, stearic acid, arachidonic acid, behenic acid, tetradecenoic acid, etc. Among these, the number of carbon atoms is 16 or more in that excellent foaming property can be imparted. Fatty acid is preferred, more preferably stearic acid.
These polyglycerin fatty acid esters include diglycerin monooleate, tetraglycerin monooleate, pentaglycerin monooleate, hexaglycerin monooleate, decaglycerin monooleate, diglycerin monostearate, and tetraglycerin monostearate. Examples thereof include pentaglycerin monostearate, hexaglycerin monostearate, and decaglycerin monostearate.
These polyglycerin fatty acid esters can be used in combination of one or more.

(Sucrose fatty acid ester)
The HLB of the sucrose fatty acid ester used in the present invention is preferably 6 or more, more preferably 8 or more, still more preferably 10 or more. If the HLB is too low, foaming properties and foaming stability may be impaired. Further, the constituent fatty acids of the sucrose fatty acid ester of the present invention preferably have 16 or more carbon atoms, and include saturated or unsaturated fatty acids and fatty acids having a linear or branched structure. Examples of these fatty acids include palmitic acid, oleic acid, linoleic acid, ricinoleic acid, stearic acid, arachidonic acid, behenic acid, tetradecenoic acid, etc. Among these, the number of carbon atoms is 16 or more in that excellent foaming property can be imparted. Fatty acid is preferred, more preferably stearic acid.
These sucrose fatty acid esters can be used in combination of one or more.

(Organic acid monoglyceride)
Examples of the organic acid monoglyceride used in the present invention include citric acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride, acetate monoglyceride, and the like, preferably citric acid monoglyceride, diacetyl tartaric acid monoglyceride, and succinic acid monoglyceride. Is a succinic acid monoglyceride.
The HLB of these organic acid monoglycerides is 5 or more, preferably 7 or more, and more preferably 8 or more. If the HLB is too low, foaming properties and foaming stability may be impaired.
The constituent fatty acids in these organic acid monoglycerides are saturated or unsaturated fatty acids having 8 to 22 carbon atoms, preferably fatty acids having 18 carbon atoms, and more preferably stearic acid.
These organic acid monoglycerides can be used in combination of one or more.

(Fat and oil)
Fats and oils can be added to the soybean milk for forming of the present invention. The oil to be added may be any edible oil, such as corn oil, soybean oil, sesame oil, rice bran oil, benivana oil, cottonseed oil, sunflower oil, rapeseed oil, palm oil, palm oil, palm kernel oil, and olive. Examples thereof include vegetable fats and oils such as oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil and sardine oil, and animal fats and oils such as milk fat, beef fat, pork fat, whale oil, fish oil and chicken oil. However, it is preferable to use vegetable oils and fats because it is easy to control the physical properties of the oils and fats and all the components can be prepared as vegetable oils. Further, the above-mentioned fats and oils alone or mixed oils, or processed fats and oils obtained by curing, separating, transesterifying or the like thereof can also be used.
The addition of fats and oils tends to increase the richness of the forming bean milk and make it more palatable. The amount of the fat and oil added is preferably 0.01 to 5% by weight, more preferably 0.5 to 2% by weight, based on the weight of the bean milk.

(Sterilization)
The forming bean milk of the present invention is sterilized if necessary. The sterilization method is not particularly limited, and for example, a direct heating method such as injecting high-temperature high-pressure water or high-pressure steam into the raw material liquid, Joule heating by energizing the raw material liquid, or heating by high frequency (microwave), or Examples thereof include indirect heating methods such as electromagnetic induction heating, electric furnace, direct flame, fluidized sand bath, and molten salt bath, alone or in combination.

Although not always necessary, the bean milk can be homogenized again in a homogenizer after sterilization.

(Forming)
The soybean milk for forming is formed by, for example, a steamer, a whisk, etc., but it is more preferable to put it in a steamer of an espresso machine for forming. Further, it is also possible to enclose it in an espuma siphon, enclose it with nitrous oxide gas or carbon dioxide gas, vibrate it by shaking the espuma siphon, and then squeeze it into a container from the espuma siphon for forming. The foamed nut milk that has been formed can be used in various beverages, and can be used as beverages such as coffee, tea, and cocoa.
Taking coffee as an example, the bean milk for forming of the present invention is put into a steamer of an espresso machine for forming, and this can be added to coffee to prepare a cappuccino-like beverage. This cappuccino-like beverage is excellent in foaming property and foaming stability, and exhibits a smooth mouthfeel and a good flavor.

(Method for evaluating foaming property of bean milk for forming)
The foaming property of bean milk for forming is judged by the evaluation of the foaming property and the foaming stability. Specifically, put 75 ml of soybean milk in a 200 ml beaker (SANPLATEC) and form it to 65 ° C with a steamer of an espresso machine (for example, Delonghi espresso machine EC152J), and the foam height immediately after forming (0 minutes later) and 10 Observe the height of the foam after a minute. Foaming property and foaming are those in which the height of the foam immediately after forming is 4.5 cm or more and the ratio of the height of the foam after 10 minutes to the height of the foam immediately after 10 minutes (foam stability) is 60% or more. It is judged that the foam stability is high and the foaming property is excellent.

(Table 1) Foamability evaluation criteria

(Evaluation method for beverage suitability)
In addition, regarding the appropriateness of beverages, six trained professional panelists evaluated according to the following criteria, and the average score was used as the evaluation score. A beverage aptitude evaluation score of 2 or less is judged to be a beverage aptitude.
1 point: Beverage suitability 2 points: Slightly heavy but beverage aptitude 3 points: Beverage suitability is heavy

(Criteria for comprehensive evaluation)
If the foaming property evaluation is good (○) or very good (◎), and the beverage appropriateness is 2 points or less, the comprehensive evaluation is passed.

Examples are described below, but the technical idea of the present invention is not limited to these examples. Unless otherwise specified, "%" and "part" are based on weight.

(Example 1)
As soymilk, soymilk (manufactured by Kikkoman Beverage Co., Ltd., protein content 8.3 g / 200 ml, fat content 7.3 g / 200 ml) 70.0 parts, SMS707 (manufactured by Matsutani Chemical Industry Co., Ltd.) 0.5 parts, water 29 .5 parts were mixed at 70 ° C. and homogenized at 15 MPa with a homogenizer for emulsification. After emulsification, it was cooled to 10 ° C. to obtain bean milk for forming.
Put 75 ml of the obtained bean milk for forming in a 200 ml beaker (SANPLATEC) and form it to 65 ° C with a steamer of an espresso machine. Observed.
In addition, regarding the appropriateness of beverages, six trained professional panelists evaluated according to the following criteria, and the average score was used as the evaluation score.
1 point: Beverage aptitude Yes 2 points: Slightly heavy but drink aptitude Yes 3 points: Beverage aptitude is not a comprehensive evaluation. did.

(Example 2)
As soymilk, soymilk (manufactured by Kikkoman Beverage Co., Ltd., protein content 8.3 g / 200 ml, fat content 7.3 g / 200 ml) 70.0 parts, palm oil (manufactured by Fuji Oil Co., Ltd.) 0.8 parts, SMS707 0.5 part (manufactured by Matsutani Chemical Industry Co., Ltd.) and 28.7 parts of water were mixed at 70 ° C. and homogenized at 15 MPa with a homogenizer for emulsification. After emulsification, it was cooled to 10 ° C. to obtain bean milk for forming.
Put 75 ml of the obtained bean milk for forming in a 200 ml beaker (SANPLATEC) and form it to 65 ° C with a steamer of an espresso machine. Observed.
In addition, regarding the appropriateness of beverages, six trained professional panelists evaluated according to the following criteria, and the average score was used as the evaluation score.
1 point: Beverage aptitude Yes 2 points: Slightly heavy but drink aptitude Yes 3 points: Beverage aptitude is not a comprehensive evaluation. did.

(Comparative Example 1)
As soymilk, mix 70.0 parts of soymilk (manufactured by Kikkoman Beverage Co., Ltd., protein content 8.3 g / 200 ml, lipid content 7.3 g / 200 ml) and 30.0 parts of water at 70 ° C. It was homogenized and emulsified. After emulsification, it was cooled to 10 ° C. to obtain bean milk.
75 ml of the obtained bean milk was placed in a 200 ml beaker (SANPLATEC) and formed to 65 ° C. with a steamer of an espresso machine, and the height of the foam immediately after forming (0 minutes later) and the height of the foam after 10 minutes were observed. ..
In addition, regarding the appropriateness of beverages, six trained professional panelists evaluated according to the following criteria, and the average score was used as the evaluation score.
1 point: Beverage aptitude Yes 2 points: Slightly heavy but drink aptitude Yes 3 points: Beverage aptitude is not good as a comprehensive evaluation. ..

(Table 2) Comparison with and without oil addition

From the results in Table 2, it was confirmed that the foaming property evaluation was good and the beverage suitability was also good regardless of the addition or absence of fats and oils, and the comprehensive evaluation was passed.
In addition, Examples 1 and 2 had a better flavor and a more mellow taste than Comparative Example 1. In particular, in Example 2, the bodyiness was increased and the mouthfeel was mellow.

(Comparison of Examples 2 to 6 and Comparative Examples 2 to 7 Various processed starches Soymilk as soymilk (manufactured by Kikkoman Beverage Co., Ltd., protein content 8.3 g / 200 ml, fat content 7.3 g / 200 ml) 70.0 parts, 0.8 parts of palm oil (manufactured by Fuji Oil Co., Ltd.), 0.5 parts of SMS707 (manufactured by Matsutani Chemical Industry Co., Ltd.), and 28.7 parts of water are mixed at 70 ° C. and homogenized at 15 MPa by a homogenizer. After emulsification, the mixture was cooled to 10 ° C. to obtain soymilk for forming.
The foaming property, beverage suitability, and comprehensive evaluation of the forming bean milk were evaluated by the same method as in Example 1.

(Table 3) Comparison of various modified starches

From the results in Table 3, it was confirmed that the foaming property evaluation was good when phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch, and acetylated adipic acid cross-linked starch were added. Was done. In addition, Examples 2 to 6 had good beverage suitability and passed the comprehensive evaluation.
In terms of flavor, Examples 2 to 6 had a smoother mouthfeel and a better flavor than Comparative Examples 2 to 7.

(Example 7) Relationship with emulsifier As soymilk, soymilk (manufactured by Kikkoman Beverage Co., Ltd., protein content 8.3 g / 200 ml, lipid content 7.3 g / 200 ml) 70.0 parts, palm oil (Fuji Oil Co., Ltd.) ) 0.8 parts, SMS707 (Matsuya Chemical Industry Co., Ltd.) 0.5 parts, SY Glister MSW-7S (HLB13.4, constituent fatty acids: stearic acid, Sakamoto Pharmaceutical Co., Ltd.) 0.1 A portion and 28.4 portions of water were mixed at 70 ° C. and homogenized at 15 MPa with a homogenizer for emulsification. After emulsification, it was cooled to 10 ° C. to obtain bean milk for forming.
The foaming property, beverage suitability, and comprehensive evaluation of the forming bean milk were evaluated by the same method as in Example 1.

(Table 4) Comparison with and without emulsifier addition

From the results in Table 4, it was confirmed that the foaming property evaluation was good regardless of the presence or absence of the emulsifier added. In addition, the appropriateness of the beverage was not related to the presence or absence of the emulsifier added, and the comprehensive evaluation was passed in both cases.

(Examples 8 to 9, Comparative Example 2) Relationship with viscosity As soymilk, soymilk (manufactured by Kikkoman Beverage Co., Ltd., protein content 8.3 g / 200 ml, lipid content 7.3 g / 200 ml) 70.0 parts, palm oil Add 0.8 parts (manufactured by Fuji Oil Co., Ltd.) and SMS707 (manufactured by Matsutani Chemical Industry Co., Ltd.) to the specified viscosity.
Water was added to make a final total of 100 parts, mixed at 70 ° C., homogenized at 15 MPa with a homogenizer, and emulsified. After emulsification, it was cooled to 10 ° C. to obtain the bean milk for forming of the present invention.
The foaming property, beverage suitability, and comprehensive evaluation of the forming bean milk were evaluated by the same method as in Example 1.

(Table 5) Viscosity and beverage suitability

From the results in Table 5, Examples 2, 8 and 9 were good in both the foaming property evaluation and the beverage suitability, and passed the comprehensive evaluation. However, Comparative Example 2 was poor in both the foaming property evaluation and the beverage suitability, and failed the comprehensive evaluation.

(Example 10)
Add 4 parts of water to 1 part of mung bean, add 6 parts of water to 1 part of mung bean that has absorbed enough water, and wet-crush it with a commit roll (manufactured by URSCHEL), and further make it into a homogenizer (manufactured by APV). It was fed and homogenized at 15 MPa. The obtained mung bean suspension was supplied to a continuous centrifuge, centrifuged at 3000 × g for 3 minutes, and separated into mung bean milk and okara. The obtained green soymilk was treated with α-amylase at 70 ° C., supplied to a steam injection type direct high temperature heating device (manufactured by TANAKA FOOD MACHINERY), and sterilized at 144 ° C. for 4 seconds.
The above green soymilk (solid content 9.3%) 70.0 parts, coconut oil (manufactured by Fuji Oil Co., Ltd.) 0.8 parts, SMS707 (manufactured by Matsutani Chemical Industry Co., Ltd.) 0.5 parts, water 28. Seven parts were mixed at 70 ° C. and homogenized at 15 MPa with a homogenizer for emulsification. After emulsification, it was cooled to 10 ° C. to obtain bean milk for forming.
The foaming property, beverage suitability, and comprehensive evaluation of the forming bean milk were evaluated by the same method as in Example 1.

(Table 6) Comprehensive evaluation of green soymilk

From the results in Table 6, Example 10 was good in both the foaming property evaluation and the beverage suitability, and passed the comprehensive evaluation. Therefore, the effect was also observed on bean milk other than soybean.

Claims (5)

For forming, comprising one or more processed starches selected from the group consisting of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch, and acetylated adipic acid cross-linked starch. Bean milk. The bean milk for forming according to claim 1, which has been formed by a steamer. A beverage on which a formed bean milk according to claim 1 or 2 is placed. A method for whipping soybean milk, which comprises forming the soybean milk for forming according to claim 1. Emulsified using bean milk and one or more processed starches selected from the group consisting of phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetate starch, phosphorylated starch, and acetylated adipic acid cross-linked starch. A method for producing starchy starch for forming, which is characterized by the fact that the starch is made into starch.